Sunday, June 14, 2009

I Made Crepes!

Yep, I finally successfully made crepes. Check out these sexy Lemon Cashew-Stuffed Crepes with Whole Berry Sauce from Vegan Brunch:

I've tried making crepes before, but with no luck. Until recently, I lacked a decent non-stick skillet — a mandatory tool when making crepes. But now that I have a good skillet, I decided to give Isa's yummy nummy cashew berry crepe recipe a go. I was amazed by how easy crepe-makin' can be!

My first crepe tore a little while flipping, but the defect was easily masked by rolling the ugly part up. The second went off without a hitch. I halved the recipe to make only 4 crepes (the recipe says it makes 10 to 12, but halving only produced 4), and I used the whole wheat variation.

These are stuffed with a fresh-tasting lemony cashew cheeze and a scrumptious berry sauce made from fresh, local, organic blueberries that I picked up at the farmer's market last Wednesday.

i agree with gina... i wasn't so sure this book was for me b/c i'm not much a breakfast food type person... but lately i've been drooling over the photos i've seen in the vegan blogosphere! especially yours!

I'd like to see a post sometime about where to find vegan ingredients in Memphis. My girlfriend is a four-year vegan, and I love the challenge of cooking for her (I'm an omnivore), but even she doesn't know where to get cheeze and some of the other ingredients you describe using.

oh my gosh, Bianca – you are too awesome! i have never made crepes and now i really want to! you’re so brave to tackle them – they intimidate the hell outta me! good to know i need a rock’n non-stick skillet! man, that’s one fine look’n crepe - and that cashew cheeze looks heavenly!

Hi! I found your blog through La Belle Vegan’s comment section and just wanted to introduce myself before commenting because my mother instilled a very strict attention to proper etiquitte at a very young age. I’m Emily. :D

Now that I’ve satisfied my inner Emily Post I just have to say , “Oh do Do DO try Pbu!” It's so delish I couldn't keep it to myself... although I did very briefly consider patenting the stuff and selling off jars on Ebay. But then I got stuck trying to figure out how I would keep it cool if it had to shipped anywhere farther than an hour away from my little dwelling and decided to post the recipe instead. ;P

Your crepes are amazing! I spent a summer in France so I know my crepes and those look pretty darn authentic! How did you learn how to make them?